Rayu
Greg Dunmore
Rayu is one of those condiments I always keep in the refrigerator. A spoonful can instantly add depth, aroma, and gentle heat to everything from gyoza and ramen to tan tan men, grilled vegetables, and fried eggs. This homemade version highlights the rich flavor of sesame oil, balanced with chili, ginger, garlic, citrus zest, and a touch of sansho. It will keep for a couple of months in the refrigerator, though if you're short on time, Wadaman's exceptional Rayu Chili Sesame Oil is hard to beat.
Ingredients
-
½ cup Wadaman Organic White Sesame Oil
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5 Yamatsu Tsujita Takanotsume Whole Dried Red Chili Peppers
- 1-inch piece fresh ginger, peeled and rough chopped
- 2 cloves garlic, rough chopped
- 3 tablespoons rough chopped scallion
- Zest of 1 yuzu or Meyer lemon
- ½ teaspoon black pepper
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¼ teaspoon Yamatsu Tsujita Sansho
Directions
Combine all ingredients except the zest, black pepper and sansho in a small saucepan. Place the pan over low heat for at least 10 and up to 20 minutes, swirling it occasionally, until the garlic is soft but with absolutely no browning whatsoever.
Remove the pan from the heat and add the zest, black pepper and sansho and allow to cool to room temperature. Strain the cooled mixture through a fine mesh sieve and store in an airtight glass jar in the fridge.